Chilled Raspberry  Soup     Veg  CD  SP  15mins plus chilling

Serves 4    Cold Vegetarian  Fruit Starter  Appetiser  Gluten Wheat Free  Eggless  Hors d'ouevre

Ingredients

375g/13oz Fresh Raspberries 

180ml/6fl.oz. Water 

2 tbsp Lemon juice 

2 tbsp Grated Lemon Zest 

120ml/4fl.oz. Maple Syrup 

2 tbsp Arrowroot 

480ml/16fl.oz. Strawberry Wine 

4 tbsp Sour Cream 

Fresh Raspberries to garnish

Instructions

1. Place the raspberries in a blender or food processor and puree until smooth. Strain into a saucepan through a sieve and discard the seeds.

2. In a small mixing bowl, mix together the lemon juice, lemon rind and arrowroot until well combined. Add to raspberry juice in the pan together with the maple syrup and wine and mix well. 

3. Simmer over low heat, stirring constantly,  until thickened. Set aside to cool.

4. Refrigerate for 2 hours. 

5. To serve - transfer to individual soup plates or  bowls, place a dollop of sour cream in the centre of each bowl and decorate with whole fresh raspberries. Serve cold.

More Soup  Recipes  | Summer Recipes  | What's in Season  |  More Raspberry Recipes

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